Gingery Chicken Stew
- Total Time
- About 1 hour, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1½pounds (4 whole bone-in) chicken thighs
- ½teaspoon salt
- ½teaspoon ground black pepper
- 1large onion, chopped
- 2cups chopped daikon radish
- ¼cup minced ginger
- 2cups vegetable or chicken stock, or water, more as needed
- ¼cup soy sauce
- 2tablespoons lime juice
- 3pieces star anise
- 1½pounds any winter squash, cut into 1-inch chunks
Nutritional analysis per serving (4 servings)
573 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 34 grams protein; 1208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
- Step 2
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
- Step 3
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
Private Notes
Comments
Buy a large enough squash that the neck alone will provide what the recipe requires. Cut off the bulb and the stem. Stand the neck on a cutting board and slice off the skin, top to bottom, in strips, rotating the squash. Takes only a minute. Peeling the bulb isn't worth it: Roast upside down, unpeeled, on foil until soft, remove seeds, and scoop out the flesh, discarding skin. Freeze to use as vegetable or in baking.
I left out the daikon and substituted coconut milk for the chicken stock, adding some red curry paste. Really, really, really tasty.
Star anise is the star!! A relatively easy stew, with an intoxicating flavor and smell! I cooked the chicken until done, then removed, deboned and returned to the pot with the squash. The chicken ended up shredding a little. Next time I would add the chicken back after the squash is done.
This was really delicious, and I can't wait to try the leftovers!
This gets better the next day.
I normally do not peel delicata squash, but in this it desperately needs to be peeled.
Absolutely delicious! Very interesting flavours. I made it with 3 boneless skinless chicken breasts and they fell apart like pulled pork. Had a giant sweet potato on hand so used that instead of squash. Cooked daikon is surprisingly good. Love how nourishing this is and good for the tummy with the warmth of ginger and star anis. Will definitely make again.